MICH TOCUMBO

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. PIC was not able to answer questions regarding operation, employee health policy, date marking, proper wash rinse and sanitizing etc. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC at time of inspection is not certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has incomplete employee health policy poster only. PIC unaware of employee health policy requirements and unable to provide complete policy. CDI- gave PIC copy of complete employee health policy and provided education. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee put on gloves to prepare a customer order without first washing hands. CDI- education provided to employee and employee washed hands before continuing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in front area with knife and ice cream scoop stored in basin. CDI- utensils removed and education provided.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed container of moldy jalapeños in 2 door refrigerator. CDI- jalapeños voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw shell eggs stored above apples and heads of cabbage in 2 door reach in refrigerator. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large container of queso cooled from yesterday at 74F upon arrival. Observed ears of cooked corn in reach in refrigerator 63F cooked last night. Observed large tightly covered container of shredded cabbage in flip top prep unit 44F with yesterday’s date. All other items in unit were holding below 41F. CDI- queso, corn and cabbage all voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observ cut watermelon, cut canteloupe, pico, shredded cabbage, open container of milk, and cooked corn with no dates. Observed one container of crema past 7 days. CDI- items that were cut yesterday were allowed to be dated. Open milk and crema were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Ensure that prepared items are placed in 2 door refrigerator, left uncovered and in small containers to facilitate cooling. Observed queso and shredded cabbage in large covered containers in flip top prep units. CDI- all items that were cooling were discarded due to not meeting parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer available for use. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at front juice station and near hand sink in back kitchen area.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service cups and straws stored on floor under counter in front area and in hallway near bathrooms.

5-205.15 Maintain a plumbing system in good repair. Observed toilet seat broken and missing from toilet in women’s restroom.

6-402.11 Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Employee originally stated that she did not have a key to the bathrooms. When informed that a bathroom must be accessible to employees and customers at all times or facility would have to close, the employee was able to locate key.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed for floors under food prep sink and 3 compartment sink. Observed cleaning needed for ceiling in back kitchen area above food prep sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored above RTE hot dogs in prep unit during inspection. CDI - Both items voluntarily discarded due to cold holding violation. See violation 22 for further details. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in back RIC and prep unit holding above 41F during inspection. See temperature chart. Ambient in both units 45F. All out of temperature foods held in units for longer than four hours voluntarily discarded. Foods held in units for less than four hours moved to working units. Maintenance contacted during inspection. 72 hour VR required. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed opened container of milk baring no label identifying the date which it was opened. Observed sealed containers of milk in front RIC with expiration dates of 4/28/26. Observed cut cantaloupe in front RIC with no label identifying the date which it was prepared. CDI - All milks voluntarily discarded. PIC verified cantaloupe had been cut on 4/30/26 and labeled. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site during inspection. Acquisition necessary. 10 day VR required. Repeat. 1 pt.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze and shaker bottles in main prep area not baring labels identifying their contents. Ensure all working containers are labeled to identify their contents. Repeat. 1 pt.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch cut cantaloupe with bare hands during inspection. CDI - PIC voluntarily discarded cut melon. 2 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in back RIC and front RIC holding above 41F. See temperature chart. Ambient in back RIC 52F. Ambient in front RIC 39F upon opening, but quickly jumps up to about 50F after being opened. Maintenance contacted during inspection. Facility to operate on a limited menu until units repaired. PIC voluntarily discarded any foods held in units for longer than four hours, and moved all foods held in units for less than four hours to working drink RIC and freezers. 3 day VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer on site broken and unable to read temperatures. Repair or replacement necessary. 10 day VR required. 0.5 pts.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various shaker bottles void of label identifying their contents. Ensure all working containers are properly labeled with common name of food. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple single use containers being used or washed during inspection. Ensure all single use containers are discarded after initial use. 0 pts.

4-501.11 Maintain equipment in good repair. Observed heavily damaged gasket on back RIC during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods and service utensils. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods and utensils. 0 pts.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs in the rest rooms.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one container of raw eggs (employee food) stored above tomatoes in the prep cooler. Permit conditions prohibit cooking of raw proteins. CDI - Eggs were placed on the bottom shelf. Improvements made from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut melon, open packages of hot dogs and open milk containers with no date marks. CDI - Items were voluntarily discarded.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets and one spray bottle with no label. CDI - PIC labeled containers during inspection.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees preparing food with no hair restraints. Improvements made from previous inspection due to employees wearing no jewelry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces. Observed sanitizer buckets with 10ppm chlorine sanitizer.

REPEAT 4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups stacked high outside of their protective covering. Improvements made from previous inspection. 4-904.11(B) Unwrapped single service utensils shall be stored in a manner to prevent contamination. Observed single service spoons in a container with handles going in different directions. Contamination could occur while handling. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items on the floor.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a juicer with chipping paint inside of the food contact surface. CDI - Item was voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed a blender being held together with duct tape.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak coming from the bottom of the back corner prep sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and missing drain plug.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs in the rest rooms.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above lettuce and hot dogs in the bottom of the prep cooler. CDI - Bacon was removed due to Permit conditions stating “No raw meats or proteins are allowed.”

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine in the 3-comp sink, sanitizer buckets and spray bottles well above 200ppm. CDI - Sanitizers were diluted to the appropriate concentration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no label.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several salt and spice shakers without labels.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with bracelets and no hair restraints.

REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups stacked high outside of their protective covering. Improvements made from previous inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the women’s bathroom. CDI - Paper towels were provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed an employee sanitizing dishes in 10ppm chlorine sanitizer. CDI - Chlorine was added and sanitizer read 100-150ppm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer with no label. CDI - Item was labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pico de gallo, cantaloupe, and watermelon attempting to cool in the top of a prep cooler. CDI - Items were placed underneath to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach and three flies in the back kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with bracelets and no hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado’s with stickers still attached.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. 4-904.11 (B) Knives, forks and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees. Observed cups stacked high outside of their protective covering. Observed taste testing spoons in a container with handles in all directions.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a juicer with chipping paint inside of the food contact surface. CDI - Item was voluntarily discarded.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the women’s bathroom.